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Ostrich fillet in naartjie sauce

Ingredients 8
Servings 4


  • 500
    ostrich fillet
  • 5
    beef stock powder
  • 1
    orange, juice and grated peel
  • 65
    medium cream sherry
  • 15
  • milled black pepper
  • 30
    sunflower oil
  • 2
    naartjies, peeled and segmented


Rub ostrich fillet with beef stock powder and place in a shallow dish. Mix orange juice and peel, sherry, honey and black pepper. Pour over fillet and marinate for at least 1 hour, if possible. Preheat oven to 200 ºC. Pour oil into a roasting pan and heat in oven for a minute or two. Remove fillet from marinade and place in hot oil. Roast for about 5 minutes, brush with marinade, add naartjie segments and roast for a further 5 to 10 minutes, or until cooked. Serve with roast potatoes and steamed vegetables.

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